Super Easy Walnut Red Potato Samosas

Phyllo Red Potato Walnut, Vegan


Put it in a pocket! I just love to wrap things up, even food … it is like getting a lovely surprise with every bite.

When I made this recipe, my first quest was to buy a organic vegan phyllo dough and Whole Foods Market came through as always. There is a chuckle to this story; I went to open the box of phyllo dough (mind you it is decorate with the word vegan all over). I am always curious about the fantastic suggestion these companies have for using their product. I am expecting some magnificent vegan recipe; of course. Then I looked and thought my eyes had deceived me; it read “Salmon Rolls” … yes I kid you not “Salmon Rolls”! ROFL! Vegan phyllo dough had a Salmon rolls recipe on the back. Sorry that just cracked me up, mainly due to the fact that they had the word vegan screaming all over the box!

Here is my little wrapped up gift to you … Walnut Red Potato Samosas!

Walnut Red Potato Samosas

e.g. These muffins have a crunchy top with a crumbly inside where you taste the subtle hint of lemon.


  • 2 large organic red potatoes (chopped)
  • 1 tablespoon olive oil
  • 4 garlic cloves (minced)
  • 1/2 teaspoon fresh rosemary (minced)
  • 1/2 teaspoon parsley (minced)
  • 1/2 teaspoon sea salt
  • 1 cup raw walnuts (chopped in a food processor)
  • sheets of phyllo dough
  • extra salt and some paprika
  • 1-2 Sticks vegan butter (melted, suggestion Earth Balance)


Step 1
Heat oil in a saucepan, then toss in garlic, rosemary, parsley and salt. Sauté till fragrant.
Step 2
Add in the red potatoes and sauté till tender. Approximately 5 minutes, if your potatoes are chopped on the small side. Toss in the walnuts, then stir them around for a few minutes.
Step 3
Take your melted vegan butter and brush up to 5 sheets layering them on top of each other. Grab a nice scoop of the mixture and place in the center of the pile of buttered sheets. Fold into a square pocket. If you want to get fancy with your folds, go for it, gorgeous!
Step 4
Place all of your pockets on a greased parchment lined cookie sheet. Brush the tops with some vegan butter, then sprinkle salt and paprika. Bake at 350º for 15 to 20 minutes, basically till they are light golden brown.

 This is a BIG hit with my daughter … is this anything that took you by surprised that your kids loved?

About me

Micheale is the foodie nerd behind Crunchy Living. Crunchy Living is an eceletic mix of green living, 100% vegan and raw vegan recipes, oodles of love & seeking wellness everyday! 100% Vegan, Raw and Plant-based recipes.


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Darshan Kapadia
Reply March 31, 2013

Hey Michelle! This looks great. I'd love to try it. Is the bottom of the recipe missing? or am I just not reading it properly?

    Reply April 3, 2013

    My deepest apologies Darshan, somehow I posted my notes. It is bad to be in a rush sometimes! ^o^ ... I fixed it straight away for you. I hope you enjoy this! Thank you so much for your comment and bringing this BIG booboo to my attention. HUGE LOVE & Gratitude to you, darlin'! <3 Micheale

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